CA1070627A - Foam stable malt beverage - Google Patents

Abstract

TITLE OF THE INVENTION:
Foam Stable Malt Beverage.
ABSTRACT OF THE INVENTION:
This invention relates to a process for preparing malt beverages having good foam stability and improved lace and cling, and a method of preparing such beverages by adding 5 - 100 ppm of a polysaccharide colloid S-10.

Description

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4 This invention relates to a process for preparing malt beverages having good foam stability and improved 6 lace and cling, and a method of preparing such beversges 7 by adding 5 - 100 ppm of a polysaccharide colloid S-10.
8 The term "malt beverages", as used herein, includes 9 such normal foam-forming fermented malt beverages as beer, ale, bock beer, stout, and the like. The users 11 of such fermented malt products desire a product that, 12 when poured into a receptacle, will form a good so-called 13 "head" of foam that will persist or last while the beer 14 is being consumed. A number of malt beverages or beers will produce a relatively good foam immediately after 6 pouring, but the foamsso produced are not as persistent 17 as is usually desired by the consumers of such products.
18 In addition, it is desirable that the beer cling to 19 the vessel in an attractive lacy pattern, even despite slight contaminant levels of surfactants or detergents 21 on the glassware.
22 Therefore this invention provides a new method of 23 producing malt beverage compositions having improved 24 foam stability and good lace and cling.
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, K-194 ~ 10706Z'7 l The new malt beverage compositions of this invention 2 resist foam deteriora-3 tion when served in containers contaminated with minute 4 amounts of soap, detergents and/or grease.
In accordance with this invention, it has been found 6 that the foam persistence of malt beverages can be improved 7 by adding a small quantity of Polysaccharide S-10 colloid 8 to such a beverage in quantities of 5 - 100 parts per 9 million.
Still further, it has been found that a fermented 11 malt beverage composition so prepared will produce a 12 desirable foam on pouring that is resistant to deteriora-13 tion in the presence of minute quantities of receptacle 14 contaminants, such as soap, detergents and/or grease.
The Polysaccharide colloid S-10 useful in the 16 process of this invention is not itself a part of this 17 invention but is described in a published German -.application 2,354,566, filed October 31, 1973.

22 Polysaccharide S-10 is prepared by fermentation of 23 Erwinia tahitica, ATCC 21711, in a fermentation medium 24 which contains a carbon source, preferably a hydrolyzed starch, a source of magnesium ions, a source of phosphorus, 26 a source of nitrogen, and water. The incubation tempera-27 ture is 28 - 35C. The Polysaccharide S-10 is a high 28 molecular weight product containing 97~ carbohydrate 29 and 3% protein. It has an acetyl content of about 4.5%.

706;~7 1 The protein portion is represented by approximately 2 6 ninhydrin stained compounds. The carbohydrate 3 portion of the product S-10 consists of 39~ glucose, 4 29% galactose, lg~ uronic acid, and 13% fucose, having an approximate molar ratio of 3:Z:1.5:1, 6 respectively. It has a specific rotation of [a]D= +106 7 (c 0.25, water), is essentially insoluble in dimethyl-8 sulfoxide, and slightly soluble in acetone and lower 9 alkanols.
The polysaccharide colloid S-10, after recovery 11 from the fermentation mixture,is recovered in dry 12 solid form.
13 In treating a malt beverage in accordance with 14 this invention, it is preferred to use a 1~ solution of a Polysaccharide S-10 colloid. This material should 16 be added to the malt beverage after the fermentation 17 step. Preferably, said material should be added prior 18 to filtering and shortly before the time the beverage 19 is placed in the container in which it is sold by the manufacturer; in other words, before the malt beverage 21 is placed in the can, bottle or keg in which it is 22 sold.
23 The amount of Polysaccharide S-10 required to 24 improve the foam persistence of a malt beverage to a reasonable degree is small and is of the order of 5 to 26 100 ppm by weight of the malt beverage to be treated.
27 Preferably, the concentration is in the range of 15 to 28 40 ppm. Thus, for example, a 1% solution of the S-10 l 29 colloid gave improved foam persistence to a thousand ml. sample of a commercial beer when added in an amount 31 of 5 ml.

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- i07~GZ7 l The advantages of S-lO in malt beverages is 2 evaluated using a calculated Sigma value, representing 3 foam retention. This value is calculated using the 4 Modified Carlsberg Method, as published in the Methods of Analysis of the American Society of Brewing 6 Chemists, 6th edition, 1958. The improvements in 7 lace and cling using S-lO were measured by observations 8 of the collapsing beer heads during the Modified 9 Carlsberg testing.
The Sigma value of the beer~ composition, including ll S-10 at the level of 40 ppm, was 145. By comparison, 12 untreated beer was 132. When 2 ppm soap contaminated . 13 beer was used, the Sigma value of a beer having 40 ppm 14 S-10 was 115, compound with a control value of 95. The higher the value, the better the test, and the more 16 desirable in the final product. Both tests also gave 17 improved lace and cling.

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Claims (3)

THE EMBODIMENTS OF THE INVENTION IN WHICH AN EXCLUSIVE
PROPERTY OR PRIVILEGE IS CLAIMED ARE DEFINED AS FOLLOWS:

1. The method of improving the foam properties of fermented malt beverages which comprises adding to the beverage a quantity of between about 5 to 100 parts per million by the weight of said beverage of the Polysaccharide colloid S-10.

2. The method of Claim 1 wherein 15 - 40 parts per million of S-10 are used.

3. A fermented malt beverage possessing improved foam properties containing Polysaccharide colloid S-10 in the amount of about 5 - 100 parts per million.